Banh Mi on the Beach

Banana Vinegar

Brown Rice Cracker

Fish Sauce

Soy Sauce

Garlic chive oil

“garlic chive oil Blanching the garlic chives and shocking them in ice water before blending ensures that their color remains bright and vibrant. We use this oil to make the Garlic Chive Vinaigrette (page 213), but it’s also beautiful drizzled over soup, a piece of grilled chicken, or added to roasted vegetables. If you can’t find garlic chives (we get them from Asian markets) use regular chives. 1 tablespoon kosher salt, plus more as needed 1 cup fresh garlic chives (see The Num Pang Pantry, page 28) or regular chives 1 medium garlic clove, finely chopped (only if using regular chives) 1 to 1¼ cups canola oil Pinch of kosher salt (optional) 1 Fill a bowl with ice and water and set aside. Bring a small saucepan of water to a boil and add the salt. Add the garlic chives, and once they wilt after a second or two, use a slotted spoon to transfer them to the ice water bath to cool. Once cool, transfer them to a paper towel and squeeze all the water out, effectively pressing them into a tight ball. Set the chive ball on a cutting board and run a sharp knife through it once[…]”

Chilli mayo

“most important chili mayo Every great sandwich includes some kind of spread, and we’ll say with authority that the tastiest one is mayonnaise. Add some sambal oelek (see The Num Pang Pantry, page 29), a spicy, garlicky chili sauce, and you have a mayo that is so good, it has near-addictive qualities—which is why it is a component of every single Num Pang sandwich. Whether the sambal is mixed with mayo or with vegan mayo or yogurt, the spicy, rich, and creamy dimension it adds to the sandwich helps balance the sweet tang of the pickles, the freshness of the cucumbers, and the robustness of the protein or vegetables. You can find sambal in the Asian foods aisle of most big supermarkets—and if you can’t, a squirt of Sriracha is a fine substitute. 1 cup mayonnaise 2 tablespoons sambal oelek (see The Num Pang Pantry, page 29), plus more as needed 1½ teaspoons sugar ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper In a medium bowl, whisk together the mayonnaise, sambal, sugar, salt, and pepper. Taste and add more sambal if you want it spicier. Store in an airtight container in the refrigerator for up to[…]”

Roasted Black Pepper

Half Baked Banh Mi

Soy Milk (Plain)

https://youtu.be/Jy6EBSVzUQI?si=VOn0jntjruu42gqI